This class comprises apparatus for preparing, treating and
preserving substances (foods) intended to be eaten and drunk by
human beings, or animals for their nourishment and not provided
for elsewhere.

Brushing, Scrubbing, and General Cleaning, for apparatus for removing materials by a draft or current
of air, stem, or other gaseous fluid, and for apparatus for brushing,
beating, scraping, wiping, shooting or use of a squeegee, with or
without the use of liquids particularly
subclasses 3.1+ , for treating fruit, vegetables, meat or eggs.

Cutting, for general cutting or severing of that class (83)
type. This class (99) requires separation of different portions
of food or apparatus that recognizes the food, e.g., means to hold
a vegetable so the stem-end is cut off.

Presses, for presses not elsewhere provided for. See this class
(99) for devices for removing the juices from citrus fruit where
a reaming action is employed, such action is employed, such action
being deemed inherent in a pair of rolls where the rolls are driven
at different speeds. Also
subclasses 94+ of Class 100 for presses not elsewhere provided
for combined with means for cutting, breaking, piercing or comminuting.

Stoves and Furnaces, for a food support device of all types combined with a
stove or other general heating structure involving the combustion
of fuel and not limited in their use to the application of heat
to the food on the claimed food support, for a shelf, tray, or receptacle
type support, not necessarily limited to use with foods, combined
with heat or vapor enclosures, and either with or without heat, steam,
or vapor generating means, and a vessel, containing, or capable
of containing, a liquid and structurally modified to facilitate
the heating of the contents of the vessel or combined with a combustion
heat generator;
subclass 14for a broiling attachment for the stove, subclasses
19+ for a cooking oven, subclass 41 for a gas cooking stove
having a broiler, subclass 51 for a liquid fueled cooking stove
having a drip pan or receptacle, subclass 59 for a specially designed
knock-down camp stove for tent heating, subclass 59.5 for a heat
or smoke generating stove to protect an orchard from frost, subclass
200 for a transparent panel for a stove door or window, subclasses
273+ for a domestic oven, subclasses 285+ for
a stove or furnace dampener or subclasses 344+ for a water
heater.

Fluent Material Handling, With Receiver or Receiver
Coacting Means, for apparatus for filling receivers with fluent
material with treatment as provided in the class definition of that class
(141), in Lines With Other Classes, "Treatment Classes."

Conveyors: Power-Driven, for a conveyor structure, a conveyor provided with means adapting
the conveyor to transport a material or an article between points
having unlike fluid pressures, or a conveyor combined with an enclosure
for all or a part of the conveyor even though the enclosure is designated
by a particular name, but where no significant structure or cooperation
of the enclosure is claimed;
subclasses 343.1+ for a load supporting conveyor portion that is
retarded or stopped with a load at station without being disconnected
from a remainder of a continuously moving conveyor or subclasses
373+ a conveyor for changing attitude of an item relative
to its conveyed direction.

Electric Heating, for a food support device of all types combined with an
electric stove or other general electrical heating structure not limited
in its use to the application of heat to the food on the claimed
food support, a shelf, tray, or receptacle type support not necessarily limited
to use with foods combined with a particular electrical heat generator
that may include a heat or vapor enclosure;
subclasses 385+ for a heating device combined with container, enclosure,
or support for material to be heated, subclasses 600+ for
inductive heating, subclasses 678+ microwave heating, or
subclasses 764+ for capacitive dielectric heating.

Solid Material Comminution or Disintegration, appropriate subclasses for the comminution of food
substances and such combinations of other treatment therewith as
are provided for in Class 241. See Lines With Other Classes and Within
This Class, in the class definition of that class (241) for a complete
statement of the line.

Material or Article Handling, for a conveyor combined with an enclosure or tank provided with
means facilitating or fluid pressure sealing the entry and/or
exit of the conveyor to or from the enclosure or tank, even though
the latter is designated by a particular name or is stated to contain
a treating fluid, but where no structure of the enclosure or tank
is claimed other than that necessary to effect the handling of the material;
subclasses 147+ for the combination of a chamber of a type utilized
for a heating function and material charging or discharging means
therefor, and subclass 287 for the combination of a static receptacle
of a material conditioning type and means to move, or facilitate the
movement of, material to, within, or from the receptacle.

Abrading, for an abrading process or apparatus of general
application. For example, included in Class 451 is a grain tumbling
device which presents no abrasive or other material removing surface
to the grain wherein abrading is effected by mutual engagement of
the grains with each other. However, note that a grain container
that is either stationary or moving is included in Class 99 when
provided with a grain contacting member which moves the grain in
the container for the disclosed purpose of removing the husk or
adhering impurities, even if using an abradant.

Organic Compounds,
subclasses 8+ for extraction of oils from vegetable material
and from animal fats.

SECTION III - GLOSSARY

Terms in the definitions of this class followed
by an asterisk(*) will be found to be defined in this section.

ACCESS

The term "access" is intended to include
a cutting means which (a) makes an incision (usually at a point
adjacent either the stem or tip of the food) for the purpose of allowing
the same means and/or another means to separate the core-pit* from
the interior of the food; or, (b) impales the food (and, the place
of entry of the impaling means frequently is used for the same purpose
as the incision in (a), immediately above); or, (c) halves the food
(and, once the food is "halved", an easier "access" is
obtained to separate the core-pit, seeds, inner membranes, etc.)

BLOSSOM-END

This expression relates to the surface area of food at
the location of the natural attachment to the food of the flower
or calyx of food such as a cherry or strawberry and may also include
a small portion of adjacent skin; the expression is arbitrarily
extended to include the tip or root of food such as a turnip or
potato.

CORE-PIT

That portion of an article of food that is located in
and around the geometrical center of the food; however, the outer
periphery of the core-pit is NOT necessarily equidistant for the
outer periphery of the food, (e.g., a generally ellipsoidal "pit" in
a generally spherical peach). Further, in some varieties of food
(e.g., a relatively small variety of apple) a drilling or punch-die
type means which may remove a substantially right circular cylinder
section, when aligned with the stem-blossom axis of the apple, will
usually remove not only the seed pocket but also that portion of
the apple containing matter connected to both the stem and blossom
ends of the apple. Thus, the core-pit portion may include a central portion
only, or a central portion plus a right-circular-cylinder section
containing the central portion.

CORE-PIT

This expression usually precedes the word "means",
and is intended to comprehend a "mechanical treatment" which
contacts all or a portion of the core-pit and then severs, tears
away, separates, and/or removes the core-pit from the remaining
portion of the food.

DISJOIN (DISJOINING)

These expressions are used to indicate that one portion of
a naturally occurring article of food is detached or disunited from
an immediately adjacent portion of the food without necessarily
being spatially separated to a significant extent. For example:
rolling, with some slight pressure, a hard-boiled fowl egg will
disunite at least part of the bond between the outer shell* and
the interior of the egg; however, unless the shell is totally removed,
the membrane between the shell and the interior egg portions keeps
the shell attached. Thus, at least portions of the shell have been
disjoined from the inner portions although the same, or other portions
of the shell, have not been spatially separated from the inner portions.

EDIBLE

An object that is subject to consumption by an human
or animal by chewing or masticating prior to swallowing.

FOOD

A man-made or naturally-occurring discrete article consumable
by animals or humans for nourishment.

GRAIN

This term is interpreted to include those seeds to which the
term is ordinarily applied, e.g., wheat, oats, cottonseed, corn,
coffee beans, barley, etc., and to exclude larger vegetables such
as beets, nuts, potatoes, etc.

HULL or HULLING

These expressions are treated as being species of skin* disjoining*;
however, an exception is recognized, as follows: Grain-hulling equates
a covering of dirt or similar impurities, with the naturally occurring
outer covering of grain*.

REMOVE

To spatially separate significantly one portion of food from
another.

SEED

A discrete article, constituting a propagative part of
a naturally-occurring edible food, usually found in or near the
core-pit area. As to human consumption, it is frequently "waste";
but, as to the reproduction of the species, it is essential.

SHELL

Shell includes those outer coverings of articles of food which
fracture upon impact, as distinguished from those outer coverings
that yield upon impact. Prime example of foods having fractile and/or
fracturable outer coverings are fowl eggs and nuts.

SKIN

That portion of the outer periphery of an article of
food that is dissimilar with respect to the inner portion of the food
in at least one (and usually several) of the following respects:
color, consistency, density, firmness, flexibility, hardness, texture
("rough" vs. "slick" to the touch),
and toughness (resistance or lack of resistance to "tearing").

STEM-END

This expression relates to the surface area of food at
the location of the natural attachment to the food of a stalk, stem,
branch, vine or cap that supports an article of food such as a cherry
or strawberry and may also include a small portion of the adjacent
skin; the expression is arbitrarily extended to include the area
of attachment of the sprout, leaf, stalk or foliage of food such
as a potato.

STEMMING

This expression is arbitrarily assigned as being generic to
the separation of items such as a blossom, leaf, root, tip, or similar
portion of a naturally occurring food, in addition to connoting
the separation of a stem.

Chemistry: Molecular Biology and Microbiology,
subclasses 289.1+ for apparatus that includes means for carrying
out propagations of yeasts, or other living ferments, or diastatic mashings
or other fermentations, or germinating seeds, or preparing malt, or
preserving or treating, or containing yeasts or other living ferments,
or treating products of fermentations, or preparing materials for
use in propagating yeasts or other living ferments, or for use in
fermentations.

This subclass is indented under subclass 275. Apparatus which includes means that is adapted and designed
for carrying out primary (first) ethyl alcoholic fermentations,
combined with means for preparation of the material or treatment
of the product to make a beverage or combined with both material
preparation and product treatment to form a beverage or beverage
intermediate.

This subclass is indented under subclass 275. Apparatus which includes means for treating products of
primary (first) ethyl alcoholic fermentations for the purpose of
making beverages, or beverage intermediates, therefrom.

This subclass is indented under subclass 275. Apparatus which includes means for hopping, or preparing
hop-extracts, or making or purifying worts, or otherwise preparing
materials for primary (first) ethyl alcoholic fermentations.

Chemistry: Molecular Biology and Microbiology,
subclasses 289.1+ , particularly 291.1+, for apparatus for carrying
out diastatic mashings or other operations that involve, or are subsequent
or prior to, fermentations of any kind.

This subclass is indented under subclass 275. Apparatus for subjecting a material containing an extractable
or infusible beverage substance to the action of an extracting or
infusing fluid which is usually at an elevated temperature.

Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 255+ for apparatus for dissolving, leaching, or extracting
a soluble constituent of a nonbeverage material.

This subclass is indented under subclass 279. Infusion apparatus provided with means to initiate, maintain
and/or terminate an operation thereof in accordance with
the functioning of timing means and/or condition responsive means.

(1)Note. For purposes of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices, and not mere cycling
means, such as a cam device.

This subclass is indented under subclass 281. Infusion apparatus wherein the contact of the infusing fluid
and the infusive material is initiated, controlled or terminated
by a time or condition responsive device.

This subclass is indented under subclass 280. Infusion apparatus wherein the contact of the infusing fluid
and the infusive material is initiated, controlled, or terminated
by a time or condition responsive device.

This subclass is indented under subclass 279. Infusion apparatus which is adapted for a different use,
either as another type of beverage infuser or as any other device
by means of a modification of its adjustment, assembly, or position.

This subclass is indented under subclass 279. Infusion apparatus, including means for gauging, signalling,
indicating, testing, or facilitating the visual inspection, of,
the beverage, the beverage material, or the existence or occurrence
of some condition usually relating to the infusing operation.

This subclass is indented under subclass 279. Infusion apparatus combined with means for subjecting the
infusible material or infusing liquid to an operation or manipulation,
other than heating and prior to infusive contact therebetween, which
modifies either the physical or chemical state of the material or
liquid.

This subclass is indented under subclass 279. Infusion apparatus, including means for stirring, commingling,
or compressing, the infusible materials during the infusing operation usually
to facilitate formation of the infusion.

This subclass is indented under subclass 279. Infusion apparatus of the type in which infusing liquid
is forced from a heating and storage vessel, by the pressure of
the vapor evolved during a heating operation through a suitable channel
into an extraction vessel and is then caused to revert to the heating
and storage vessel, through substantially the same channel, by either
gravity alone or in conjunction with the vacuum produced in the
heating and storage vessel incident to the condensation of the vapors
therein.

(1)Note. These devices are frequently fabricated of glass and
are sometimes referred to as "glass coffee makers".

This subclass is indented under subclass 279. Infusion apparatus of the type in which (1) the infusible
material is subjected to the action of a vaporized liquid, usually
steam, (2) the infusible material is contacted with condensate of the
infusing fluid, or (3) the infusing device is provided with some
special means to extract the heat of vaporization of, or to receive
the condensate of, either the infusing fluid or a volatile constituent
of the infusible material.

Stoves and Furnaces, limited to heating food,
subclasses 369 through 369.3for a steam chamber for food or subclasses 381.1
and 382.1 for an open-top liquid heating vessel that may include
a lid having a condenser for steam from the vessel.

This subclass is indented under subclass 279. Infusion apparatus having oppositely disposed vessels communicating
through an infusion chamber, and means whereby (1) the apparatus may
be selectively positioned with either vessel in the subjacent position,
(2) one vessel may be detached from the other vessel and placed,
top surface down, on an appropriate support, or (3) the apparatus
may be tilted to cause the completed or partially completed beverage
to pass or repass through the infusion chamber.

This subclass is indented under subclass 279. Apparatus in which the infusible material is carried by
a piston closely fitted within an elongated chamber containing infusing
fluid so that movement of the piston requires passage of the infusing
fluid through the infusible material.

This subclass is indented under subclass 279. Infusion apparatus, including (1) two or more surfaces,
receptacles, or compartments, for the reception of the infusible
material for a single beverage, or (2) one or more surfaces, receptacles,
or compartments, for the reception of infusible material provided
with additional means for separating solid material from the beverage.

This subclass is indented under subclass 279. Infusion apparatus in which means are provided to vary or
adjustably determine the duration or character of contact between
the infusible material and the infusing fluid, other than by manipulation
of the infusible material or the supply of infusing fluid.

This subclass is indented under subclass 300. Infusion apparatus wherein the flow of infusing fluid through
the infusible material is due to the weight of the liquid which
is in contact with the material.

This subclass is indented under subclass 304. Infusion apparatus, wherein the liquid supply in its entirety
consists of a vessel of sufficient size to contain substantially
the entire charge of liquid and apertured to permit a restricted
gravity discharge thereof upon the infusible material positioned
therebelow.

This subclass is indented under subclass 307. Infusion apparatus wherein liquid after contact with the
infusible material is returned to the liquid supply means for reuse
in again contacting the infusible material.

This subclass is indented under subclass 308. Infusion apparatus wherein liquid is delivered upwardly
through a conduit surrounded by a bed of infusible material and
is allowed to gravitate upon the infusible material.

Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.

This subclass is indented under subclass 310. Infusion apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.

This subclass is indented under subclass 307. Infusion apparatus wherein liquid is delivered upward through
a conduit surrounded by a bed of infusible material and is allowed
to gravitate upon the infusible material.

This subclass is indented under subclass 313. Infusing apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.

This subclass is indented under subclass 307. Infusion apparatus including means to facilitate the spreading
of liquid over the area of the infusible material, frequently by
means of perforated spreader plates.

This subclass is indented under subclass 316. Infusion apparatus in which the support for the infusible
material includes a perforated or otherwise pervious receptacle
within but distinct from the beverage vessel.

This subclass is indented under subclass 317. Infusion apparatus wherein the inner pervious receptacle
is arranged so that its position, relative to the outer beverage
vessel or the liquid therein, can be varied.

(1)Note. Mere removability of the inner receptacle is construed
as being neither movable nor adjustable within the definition of
this subclass.

This subclass is indented under subclass 323.9. Device wherein means is provided to select a portion of
the treated cereal having a predetermined size and discharge the
same from the treating zone, independently of, or to the exclusion
of, that portion of the material not selected.

Chemistry: Molecular Biology and Microbiology, for fermentation processes and apparatus; see the
definition of Class 435, under II, B (1) Note, in the reference
to Class 99, for the line between Classes 99 and 435.

This subclass is indented under subclass 323.1. Device wherein the gas treating means is carbon dioxide
or other carbonating substance; and in addition a liquid or solid
substance is applied which affects the taste of the carbonated beverage.

This subclass is indented under subclass 275. Device including means which make a beverage by combining
a mixture which includes a constituent heated above the ambient
temperature, or raises the temperature of a beverage.

This subclass is indented under the class definition. Device; including apparatus adapted to subject cereal to
sudden changes in pressure to disrupt the same and produce an expanded
or inflated product.

This subclass is indented under subclass 323.4. Device designed to pop corn or other cereal by heat treatment
at substantially atmospheric pressure.

(1)Note. The atmospheric pressure in the definition of this subclass
refers to the ambient conditions in and around the device and the
individual kernel of popcorn. This is to be distinguished from that
heat which penetrates into the interior of a kernel, heats at least
some of the internal fluid to the point of vaporization, and thus
contributes to the bursting of a kernel.

This subclass is indented under subclass 323.5. Device provided with means to initiate, maintain or terminate
the operation in accordance with the functioning of timing means
or condition responsive means.

(1)Note. For purpose of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices.

This subclass is indented under subclass 323.5. Device, including mechanism for delivering the cereal into,
withdrawing cereal from or transporting the cereal between distinct
points either within or without the heat treating zone.

This subclass is indented under the class definition. Apparatus adapted to receive and support food and subject
it to a heat, or other energy treatment, sufficient to change a
chemical or physical property of the food, the change affecting
the edibility of the food.

Stoves and Furnaces,
subclasses 1 through 32for a cooking stove, subclasses 19-22 for a cooking
oven, subclasses 34 and 35 for a cooking stove having a steam or
hot water generator, subclasses 273-275 for a domestic oven or subclasses
344-363.1 for a water heater, especially subclasses 369-369.3 for
a steam chamber for food.

Conveyors: Power-Driven,
subclasses 343.1+ for a load supporting conveyor portion that is
retarded or stopped with a load at station without being disconnected
from a remainder of a continuously moving conveyor or subclasses
373+ a conveyor for changing attitude of an item relative to
its conveyed direction.

Special Receptacle or Package,
subclass .5for infusible material containing receptacles and
packages or subclasses 139+ for a carrier, for potable beverage
containers (e.g., cans, bottles, etc.), having means to space the containers
in a desired arrangement, and additionally having hand or finger engaging
means to pendulously support the containers.

Handling: Hand and Hoist-Line Implements,
subclass 5for ear corn holders, subclasses 7+ for
pancake turners, and subclass 26.5 for a hand manipulable discharging
receptacle, frequently used to poach an egg, and subclass 137 for
a hand-held article carrier, especially subclasses 144 and 172 for
a tray or rack having hand-held portions for transporting the tray or
rack.

Material or Article Handling,
subclasses 147+ for the combination of a chamber of a type utilized
for a heating function and material charging or discharging means
therefor, subclasses 217+ for apparatus to move material
between zones having different pressures and inhibiting change in pressure
gradient therebetween, or subclass 287 for the combination of a material
conditioning static receptacle and means to move, or facilitate
the movement of, material to, within, or from the receptacle.

Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 243+ for a cottonseed cooker, subclasses 261+ for apparatus
to extract a nonbeverage substance from a solid material, or subclasses
292+ for apparatus for sterilizing an article by heat.

Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for apparatus without working means
for shaping or reshaping edible material into a self-sustaining
product, especially
subclasses 110+ for such apparatus to make a composite edible from
a preform and fluent material or for a meat briquette making means.

This subclass is indented under subclass 324. Cooking apparatus provided with means to initiate, maintain
and/or terminate an operation thereof in accordance with
the functioning of timing means and/or condition-responsive means.

(1)Note. For purposes of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in Class
368, Horology: Time Measuring Systems or Devices, and not mere cycling
means, such as a cam device, nor a thermal time delay device, such
as an independently heated thermostat.

Stoves and Furnaces, limited to heating food,
subclass 351.1for a fluid fuel burner other than a top-accessible liquid
heating vessel and a condition responsive feature, or subclass 374.1 for
an open-top liquid heating vessel that may include a lid and a condition responsive
feature.

Electric Heating,
subclasses 446.1+ for an electrical heating device having an exposed
planar support surface (e.g., hot plate, etc.) having a sensor means
that may also include condition responsive means.

This subclass is indented under subclass 327. Cooking apparatus wherein the operations are jointly or
severally under control of both a timing means and a means directly
responsive to a thermal condition usually a thermostatic device.

This subclass is indented under subclass 326. Cooking apparatus wherein both operations are controlled
by means which is directly responsive to a thermal condition, usually
a thermostatic device. Independently heated thermostats which determine
a time interval for a cooking operation are here classified.

This subclass is indented under subclass 325. Cooking apparatus wherein is controlled the operation of
manipulating the fluid which surrounds the food support or receptacle
and functions as a medium for the conduction of heat to the food
material.

(1)Note. Arrangements where there is a control of heating fluid
not having access to the cooking support or receptacle are not included
here but are placed in those subclasses where there is control of
the heat.

This subclass is indented under subclass 324. Cooking apparatus having (1) means to insure the concomitant
operation of two or more manually operable controls or operators
each of which control different operations; and/or (2) arrangements
which insure the safety of either the cooking apparatus or the person
operating it by maintaining the apparatus in a passive condition
upon occurrence of a harmful or dangerous condition there within.

This subclass is indented under subclass 337. Cooking apparatus wherein the control or actuation means
for manipulating the food material and the control means for initiating,
terminating and/or modifying the heating operation are interlocked
for dependent control.

This subclass is indented under subclass 324. Cooking apparatus comprising a unitary assembly of (1) a
plurality of cooking devices, or (2) a cooking device and a food
heating device, each of which devices is adapted to perform a different
type of cooking or heating operation.

(1)Note. Cooking apparatus comprising two or more devices, all
of the same or similar types, are classified elsewhere in this class,
according to the type.

This subclass is indented under subclass 324. Cooking apparatus in which a single device, by means of
a modification of its adjustment, assembly, or position, is adapted
for different types of cooking or cooking and food heating operations.

for an exposed horizontal planar support surface
for material to be heated (e.g., hot plate, etc.) having a frame, casing,
or housing for a heating unit (e.g., range top, stove top, countertop, etc.)
that is convertible.

This subclass is indented under subclass 324. Combinations cooking apparatus with means for gauging, signalling,
or indicating the existence or occurrence of or testing for some
condition usually relating to the cooking operation.

This subclass is indented under subclass 342. Combinations wherein the indicating means is (1) a gauge
such as a thermometer, pressure gauge, liquid level gauge, et cetera,
or (2) is a series of markings to indicate to the operator the degree
or extent of a condition usually relating to the cooking operation.

This subclass is indented under subclass 324. Combinations of cooking apparatus with means to (1) baste
the material during cooking, or (2) apply solid matter such as bread
crumbs, fat, et cetera, to said material during cooking.

This subclass is indented under subclass 345. Combinations having means for condensing vapors resulting
from the cooking, plus means for directing condensate upon the material being
cooked. Here included are the so-called "self-basting" cooking
receptacles having means arranged over the material so that vapors
may condense on said means and the liquid may drip down upon the
material.

Stoves and Furnaces, limited to heating food,
subclass 387.1for an open-top liquid heating vessel that may include
a lid having an agitator or circulator using the heated liquid within the
vessel and may prevent boil over.

385, and any indented subclass, for devices in which
the pressure element constitutes one of a pair of heating or heat
transmission elements for substantially heating opposite sides of
the food material.

This subclass is indented under subclass 349. Cooking apparatus in which the food support encircles the
article and compresses the food therein, solely by said encirclement
and not by end closures or the like.

This subclass is indented under subclass 349. Cooking apparatus in which the means for exerting mechanical
pressure includes a spring or other yielding element for limiting
or maintaining the pressure on the food material.

This subclass is indented under subclass 324. Combinations of cooking apparatus and means for performing
a noncooking operation or process on or an additional manipulation
of the material cooked, not elsewhere provided for. The operation,
process or manipulation may take place prior, concurrent, or subsequent
to the cooking.

(1)Note. For combinations of cooking apparatus with conveying,
feeding, turning, or discharging means, see appropriate subclasses
under the various types of cooking apparatus.

This subclass is indented under subclass 352. Combinations of cooking apparatus and means for changing
the form or shape of the material.

(1)Note. Included here are combinations such as cooking and slicing,
et cetera.

(2)Note. Patents claiming means for merely depositing, feeding,
or introducing food to a cooking apparatus are classified with the
particular apparatus claimed, even though the disclosed means likewise
shapes the food.

Plastic Article or Earthenware Shaping or Treating:
Apparatus, for apparatus without cooking means to shape or reshape
edible material into a self-sustaining product, especially
subclasses 110+ for such apparatus to make a composite edible from
a preform and fluent material in a mold cavity.

This subclass is indented under subclass 324. Cooking apparatus claimed in association with means for
performing some operation other than cooking.

(1)Note. Operations which constitute a part of the cooking function,
such as feeding, moving, or discharging the material into, within,
or from the cooking zone, are not combined operations, but are classified with
the various types of cooking apparatus.

This subclass is indented under subclass 324. Cooking apparatus adapted to heat treat food material within
receptacles which are designed to contain the food until it reaches
the consumer. Included here are can processors, bottle pasteurizers
and food jar canning apparatus.

Receptacles,
subclasses 500+ for carriers or canning racks for bottles and the
like, having a base depending from a handle and means to hold a plurality
of said bottles, etc., on said base in a desired arrangement, regardless
of the material from which the carrier is made.

This subclass is indented under subclass 359. Cooking apparatus wherein means is provided to transport
the food containing receptacles from a feeding station to a discharge
station while undergoing heat treatment. The feeding or discharging
may be accomplished either manually or mechanically.

This subclass is indented under subclass 360. Cooking apparatus in which the conveyor transports the food
in turn through a plurality of heat treating devices or areas. The
heat treatment may include either heating or cooling of the food
material, but at least one must be heating.

This subclass is indented under subclass 361. Cooking apparatus, in which the food receptacles are transported
through the various treating zones or units by the same endless conveyor
extending through all.

This subclass is indented under subclass 360. Cooking apparatus, wherein the course of the food receptacles
through the treating zone can be selected to modify the length of
travel therein and thereby the duration of the treatment.

This subclass is indented under subclass 360. Cooking apparatus, in which the food receptacles contact
a surface or trackway in such a manner that forward motion of the
receptacles is accompanied by rolling of the receptacle along the
surface or trackway and about the longitudinal axis of the receptacle.

This subclass is indented under subclass 360. Cooking apparatus in which there is provided means to transfer
a food receptacle into or from the treating chamber without release
of fluid pressure existing within the chamber.

This subclass is indented under subclass 359. Cooking apparatus providing two or more devices or two or
more areas of the same device for the heat treatment of food in
receptacles, at least one such treatment being heating.

This subclass is indented under subclass 367. Cooking apparatus in which a treating fluid is transferred
from one unit or zone to another unit or zone usually to modify
the character of heat treatment therein.

This subclass is indented under subclass 359. Cooking apparatus in which there is provided means for exerting
a restraining force against the receptacle or its closure, usually
to prevent deformation or dislocation of the receptacle or its closure.

This subclass is indented under subclass 359. Cooking apparatus including means for supplying two or more
treating fluids, either simultaneously or in turn, for contact with
the food receptacles, at least one of the fluids heat treating the
food.

This subclass is indented under subclass 359. Cooking apparatus in which either (1) the treating enclosure
is so mounted that the same may partake of motion, or (2) the support
for the food receptacles is adapted to be moved within the enclosure
during treatment.

(1)Note. The movement usually is for agitating the contents of
the receptacles or for facilitating loading or unloading of the
device.

This subclass is indented under subclass 324. Cooking apparatus including two imperforate movably connected
heated plates or mold sections adapted to be positioned so as to
confine and contact food material therebetween.

(1)Note. The surfaces of the plates may be planes or may carry
designs or configurations.

for cooking apparatus wherein one of two opposed
surfaces receives the food material in contact heating relationship
and the other surface (1) constitutes a mere cover, (2) is without
a substantially continuous contact heating relationship with the
food, or (3) is not movably connected to the first named surface.

This subclass is indented under subclass 372. Cooking apparatus, including in combination at least one
of the following: (1) means for supplying or facilitating the supply
of uncooked material, between the cooking surfaces, (2) means for
bodily transporting both cooking surfaces from a feeding station
to a discharging station, or (3) means for withdrawing or facilitating
the withdrawal of the food material from both cooking surfaces.

Presses,
subclass 178for concurrent pressing and conveying presses of
the moving compression chamber type, not elsewhere provided for,
having a piston or platen, subclass 215 for reciprocating presses
having means to place material on the means which supports the material
during pressing, and subclass 218 for presses which have means to
remove the material compacted from the support on which it rested
during compression.

Presses,
subclass 98for presses not otherwise provided for, having
means to treat material in the press by cutting, breaking, piercing
or comminuting, and subclasses 104+ for presses, not otherwise
provided for, having drain means for expressed liquid.

Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.

This subclass is indented under subclass 372. Cooking apparatus provided with means for readily detaching
the cooking surfaces from their support or for assembling the cooking
surfaces by inversion or substitution so as to present any one of
two or more different surfaces. Apparatus convertible to either
a sandwich grill or a waffle iron are classified here.

Miscellaneous Hardware (e.g., Bushing, Carpet Fastener, Caster, Door Closer, Panel Hanger, Attachable or Adjunct Handle, Hinge, Window Sash Balance, etc.),
subclass 235for a hinge, per se, having leaves which may be
moved and fixed relative to each other; and subclasses 357+ and
362+ for a hinge in which the leaves are free to translate
relative to each other.

This subclass is indented under subclass 324. Cooking apparatus peculiarly adapted to support food material
in the form of a slice while undergoing heat treatment. The support
is noncontinuous, such as a grid, to permit direct action of the
heat or heated vapor on the material and usually has portions cooperating
with both sides of the slice.

(1)Note. When the material treated is bread, the operation is
known as toasting, and when meat, as broiling.

for single grids or surfaces, which although disclosed
for receiving slices are not necessarily so limited, as by structural
cooperation with both sides of the slice or delimiting the thickness thereof.

This subclass is indented under subclass 385. Cooking apparatus including either (1) means to produce
a particular design character, or lettering on the slice, such as
by unequal heating of the surface of the slice, through a stencil,
or (2) means to prevent the unequal heating of the surface of the
slice with the consequent color variation. "Anti-shadow" devices
where the slice support is prevented from marking the slice are
here classified.

This subclass is indented under subclass 385. Cooking apparatus in which both sides of the slice are simultaneously
subjected to like heating from (1) a source of heat individual with each
side of the slice, or (2) a single source of heat with suitable
deflectors or reflectors for directing the heat to both sides of
the slice.

This subclass is indented under subclass 391. Cooking apparatus in which the entire movable slice support
or carrier is adapted to be withdrawn along definite guide means
and separated bodily from the cooking device.

This subclass is indented under subclass 385. Cooking apparatus in which the slice support or carrier
is so mounted in the device that the support or carrier may be moved
either for adjustment or manipulation of the slice.

This subclass is indented under subclass 393. Cooking apparatus in which the slice carrier or holder is
movably or adjustably mounted on a handled device, which is, or
is adapted to be, hand-held during the cooking operation.

This subclass is indented under subclass 393. Cooking apparatus in which means are provided to turn over
the food slice relative to its support or carrier, usually to present
a different surface to the heat source.

and indented subclass, for devices where the support
and the food slices are so mounted as to be inverted bodily or as
a unit and there is no turning over of the slice relative to the support
or carrier.

This subclass is indented under subclass 393. Cooking apparatus in which a series of two or more slice
carriers or holders are initially located in a series of two or
more heat treating stations and each carrier or holder may be relocated,
in an inverted condition relative to the heat source, in a station
vacated by another carrier or holder of the series.

This subclass is indented under subclass 393. Cooking apparatus in which the food slice support or carrier
is so mounted as to permit bodily rotation through at least 180
degrees, relative to its mounting, about an axis in, or generally
parallel to, the plane of the slice.

This subclass is indented under subclass 393. Cooking apparatus in which the entire movable slice support
or carrier is adapted to be withdrawn along definite guide means
and separated bodily from the cooking device.

This subclass is indented under subclass 403. Cooking apparatus, wherein means is provided to transport
the food from a feeding station to a discharge station while undergoing
heat treatment by contact with a heating liquid.

(1)Note. The feeding or discharging may be accomplished either
manually or mechanically.

This subclass is indented under subclass 405. Cooking apparatus in which the material while floating in
the cooking liquid is carried at least in part from the feeding
station toward the discharging station solely by flow of the cooking liquid.

This subclass is indented under subclass 403. Cooking apparatus including means for supplying removing,
or facilitating the supply or removal of food material from the
liquid treating support therefor.

This subclass is indented under subclass 403. Cooking apparatus including means for manipulating, accommodating,
or separating debris, usually produced by the reaction of the cooking liquid
and the food material, present in the cooking liquid.

This subclass is indented under subclass 403. Cooking apparatus, wherein means are provided to (1) relocate
the food material relative to its treating support, (2) relocate
the food material relative to the cooking liquid, or (3) relocate
the treating support in an inverted position.

This subclass is indented under subclass 403. Cooking apparatus wherein the food treating support is adjustable
or can be assembled in any one of a plurality of superposed positions at
different levels and in which in one position, usually the lowest,
the food material is contacted with the cooking liquid.

(1)Note. The various elevated positions may permit cooking at
a different level in the cooking liquid, cooking by vapor evolved
by the cooking liquid or draining of the food material to free it
of cooking liquid.

This subclass is indented under subclass 410. Cooking apparatus wherein the food support, when in an elevated
position, is sustained by the cooking liquid containing vessel,
cantilever fashion, i.e., at one side only of the food support.

This subclass is indented under subclass 410. Cooking apparatus in which the food support is retained
in a selected elevated position by reason of a rotary misalignment
of normally vertically movably cooperating portions of the food support
and cooking liquid containing vessel.

This subclass is indented under subclass 410. Cooking apparatus wherein the food support in its elevated
position has portions thereof resting on the upper edge of the cooking
liquid containing vessel.

This subclass is indented under subclass 410. Cooking apparatus wherein the food support, when in an elevated
position, derives its support from a part thereof, or a device connected therewith
which rests on the bottom wall of the cooking liquid containing
vessel.

This subclass is indented under subclass 416. Cooking apparatus wherein a food receiving portion of the
food support is located in an elevated position relative to another
food receiving portion, and which portions may be either unitary
or separable, but at least one contacts food with the cooking liquid.

(1)Note. Certain of the receiving portions may be arranged to
function as a food steaming support.

This subclass is indented under subclass 422. Cooking apparatus, combined with (1) means supplying food
material to, inverting food material on, or removing material from,
the imperforate surface, or (2) means for supporting or mounting
the imperforate surface so that the same can be adjusted, moved,
transported, or hinged.

This subclass is indented under subclass 423. Cooking apparatus in which the imperforate surface includes
at least one section which is caused to swing relative to another
section about an axis located generally in the plane of the surface.

(1)Note. The pivoting of the section is usually disclosed as
useful for transferring food from one section to another in a turned
or inverted condition.

This subclass is indented under subclass 324. Cooking apparatus wherein the food receiving support is
shaped or otherwise modified to especially accommodate, shape, or
enclose a food article having a characteristic shape.

Electric Heating,
subclass 453.12, for an exposed planar support surface for material
to be heated (e.g., hot plate, etc.) having a support for a heating unit
enabling the exposed planar support surface to conform to material having
other than a planar surface.

Plastic Article or Earthenware shaping or Treating:
Apparatus,
subclasses 461+ for a means providing a shaping orifice and subclasses
470+ for a shaping or casing surface, per se; see the search
notes thereunder.

This subclass is indented under subclass 426. Cooking apparatus, comprising a mold having scoring or severing
means which function by relative movement between said means and
the object being scored or severed.

This subclass is indented under subclass 432. Cooking apparatus in which a pie is the article supported
and means are provided to (1) compress the joint between the upper
and lower crusts, or (2) shield the joint from the direct action
of the heat.

Stoves and Furnaces, limited to heating food,
subclasses 383.1 through 386.1for an open-top liquid heating vessel that may
include a lid having a collecting, directing, or shielding feature
for overflow or spatter of the liquid.

This subclass is indented under subclass 324. Cooking apparatus including food supports having combined
therewith means for separating the food and the material exuded
therefrom or for accommodating or disposing of the exuded material.

(1)Note. In this subclass the food supports usually are open
or foraminous so that they permit passage of heat.

Stoves and Furnaces, limited to heating food,
subclass 51for a liquid fueled cooking stove having a drip pan
or receptacle, or subclasses 383.1-386.1 for an open-top liquid
heating vessel that may include a lid having a collecting, directing,
or shielding feature for overflow or spatter of the liquid.

This subclass is indented under subclass 444. Cooking apparatus in which the food support has a separate
container or deflecting surface positioned directly thereunder to
receive or collect drip liquid falling through openings in the food
support.

This subclass is indented under subclass 324. Cooking apparatus including food supports combined with
means to direct heat or heated vapors in desired amounts to various
portions of the support, usually to promote a more uniform cooking
of the food thereon.

Stoves and Furnaces, limited to heating food,
subclasses 376.1 through 391.1for an open-top liquid heating vessel that may
include a lid having a heating fluid confining, directing, or shielding
feature where agitation or circulation is an incidental product
of heating the fluid; or subclass 390.1 for an open-top liquid heating
vessel that may include a lid having a heating wall structure.

Stoves and Furnaces, limited to heating food,
subclasses 20.1and 20.2 for a cooking stove having plural ovens heated
by steam or hot water, or subclasses 369.2 and 369.3 for a liquid heater
having plural steam chambers for food.

This subclass is indented under subclass 324. Cooking apparatus in which food is received directly on
an open, perforate support which is adapted to pass heat or heated
vapors through the perforations thereof.

This subclass is indented under the class definition. Apparatus comprising means to assemble and/or unite
edible preforms or to assemble an edible preform and other edible
material into a laminated product, the assembling operation being
performed outside of a mold cavity.

Plastic Article or Earthenware Shaping or Treating:
Apparatus, appropriate subclasses for molding apparatus for shaping
or reshaping nonmetals (including bread dough, pastry on confectionery
compositions); see especially
subclasses 104+ for such a molding apparatus combined with a downstream
coating means; subclass 110 for apparatus for laminating preforms
in a mold cavity; subclass 130 for such apparatus comprising means feeding
fluent stock from plural sources to a common shaping cavity to form
a composite product; subclass 182 for a compound implement including
a shaping means; subclasses 276+ for a means for excavating
from a bulk source with simultaneous shaping; and subclasses 238+ for
a dough divider including a trap chamber.

This subclass is indented under the class definition. Devices, including electrostatic means or energy that may
be of the sonic type (including subsonic and ultrasonic), electromagnetic,
or other wave type.

This subclass is indented under the class definition. Device including means to raise or lower the temperature
of milk products or closely allied animal products, such as lard,
shortening, etc. to such a degree that a significant change is produced
(e.g. sterilization or pasteurization, etc.), means to subject such
food to a gaseous treatment, or means to provide for a food manipulating
treatment that changes the character of the food (e.g. separating,
coagulating, etc.).

(1)Note. The foodstuffs that are prepared and treated are predominantly
those commonly known as "dairy" foods, including
milk, butter, cheese and other products derived from the mammary fluid
of domestic animals.

Package Making, appropriate subclasses for and apparatus for encompassing
or encasing goods or materials with a separate cover or band which
serves as means for identifying, protecting or unit handling the goods
or materials.

Dispensing,
subclasses 129.1+ and 130+ for dispensers having cabinet
or jacketed housing features and involving general cooling, and
subclasses 146.1-146.6 for dispensers having generally recited cooling
means.

This subclass is indented under subclass 452. Device, with means to spatially separate from the food one
of its ingredients having a high water content.

(1)Note. The "means to isolate" (or, spatially
separate) of this and the indented subclasses must include: (a)
structure which has a receptacle aspect to it (spoon-shaped, pail,
etc.); or, (b) structure, (per se, or related to cooperating parts)
which causes the butter, cheese, etc., to adhere, or otherwise be
retained by the structure. If no such subject matter is present,
see subclasses 460+.

This subclass is indented under subclass 456. Device wherein the food is presented between (1) a compacting
surface that encloses an axis about which the surface rotates and
(2) a fluid-conducting means (e.g., trough, etc.) that permits the
passage of fluid from the compacting area.

This subclass is indented under subclass 452. Device wherein the food treatment is accomplished by a moving
element having a face that contacts the food, applies force thereto,
and moves one portion of the food relative to another portion thereof.

This subclass is indented under subclass 461. Device including two or more rotating surfaces, each rotating
about an axis, at least two of the axes being equidistant from each
other and lying in the same plane and not collinear.

This subclass is indented under subclass 460. Device wherein the moving the moving element has a face
that rotates about an axis and the axis moves in a direction perpendicular
to its extent, whereby the food is subjected to radial forces.

(1)Note. Included herein are rolling surfaces whose axes are
constrained at one point to guide the axes in angular movement.

This subclass is indented under the class definition. Device including a chamber surrounding the food, and means
associated with the chamber for exposing the food to contact with
gaseous matter under conditions other than merely ambient or heated
atmospheric conditions.

(1)Note. This and indented subclasses are for a device providing
an enclosed atmosphere, modified by more than heating (e.g., oven,
etc.), having a gas or gaseous suspension feature (e.g., entrapping smoke
around the food, adding flavor or moisture, increasing pressure,
etc.).

Package Making,
subclasses 79+ for gas filling and/or evacuating a receptacle
and closing; subclasses 111+ for contents material treating;
and, see the line with Class 53 in (5.5) Note under the class definition
of the class (99).

Electric Heating, having an electrical heat generator and limited to heating food,
subclasses 385 through 471for a heating device combined with a container,
enclosure, or support for material to be heated, especially subclasses 391-414
for an oven.

Chemical Apparatus and Process Disinfecting, Deodorizing,
Preserving, or Sterilizing,
subclasses 295 through 299for apparatus to treat a solid article or material
with a fluid chemical including an above ambient pressure treating
chamber; subclass 305 for an apparatus including gas generating means;
or subclasses 307-309 for a heat treating vessel with heating means.

This subclass is indented under subclass 467. Device provided with means to initiate, maintain or terminate
the operation thereof in accordance with the functioning of timing
means or condition responsive means.

(1)Note. For purpose of this classification, the timing mechanism
must be of the chronometric type, normally found, per se, in the
class for Horology: Time Measuring Systems or Devices.

Fluent Material Handling, With Receiver or Receiver
Coacting Means,
subclass 65for apparatus of general utility for merely evacuating
a receiver, and subclasses 59+ for apparatus for exhausting
air from receivers in connection with filling same.

This subclass is indented under subclass 477. Device including means to move the food, or its support,
in a generally arcuate, circular, elliptical, or orbital path within
the enclosed modified atmosphere.

This subclass is indented under subclass 473. Device including a movable member which, by relative movement
with respect to a chamber aperture, will permit an increased or
decreased rate of flow of gases to enter or leave, the chamber.

This subclass is indented under the class definition. Device having a heat source, however, the change in the
temperature is so slight, or the application of the heat is of such
short duration, that only a small portion of the mass of any given
food article is affected.

(1)Note. The heat treatment of this subclass is primarily directed
(a) toward the outer periphery of the food article, (b) to aid in a
concurrent or subsequent mechanical operation, or (c) causes such
a small change in temperature or over such a temperature range that
it does not affect the edibility of the food, e.g. warm, singe,
thaw, melt etc.

This subclass is indented under subclass 485. Device including means to initiate, maintain, or terminate
a mechanical treatment in accordance with the functioning of timing
means or condition-responsive means.

This subclass is indented under subclass 486. Device wherein the travel of grain, through a skin, husk,
or impurity removing means or a gas which aids therein is controlled
by a condition responsive means.

(1)Note. Hulling members, valve bodies and like members, which
are contacted and moved directly by the material, are excluded and
will be found in subclasses 518+ and 600+.

This subclass is indented under subclass 486. Device including means for ascertaining whether or not a
core-pit* has been removed from the food and means in response
thereto which guides or moves the core-pit or food (usually, in
one of at least two alternative paths).

Liquid Purification or Separation, appropriate subclasses, for a liquid separator of
general utility; and see the class definition of Class 210 for a collection
of notes to other classes which include liquid separation.

This subclass is indented under subclass 497. Device including a container which has a volume essentially
that of the vitellus of a single egg, the album draining through
apertures in the container or overflowing the container to accomplish
the separation.

(1)Note. The apparatus of this and indented subclasses may be
movable (e.g., rotatable, or reciprocatable).

This subclass is indented under subclass 495. Device having a member with a contoured profile which rotates
or is capable of being rotated about a center-line axis and engages
the food along its axis to produce a void in the food corresponding
in profile to the contour of the member.

This subclass is indented under subclass 501. Device having a perforated or screened member which revolves
about an axis, and which permits the liquid to pass through while
retaining the more solid portions of the food.

This subclass is indented under subclass 501. Device including means to immobilize the food article against
the forces of the rotary food entering member while the food article
is being acted on by it.

This subclass is indented under subclass 495. Device having a stationary member with a contoured profile,
engaged by the food to produce a void in the food corresponding
in profile to the contour of the member.

This subclass is indented under subclass 506. Device having in addition a perforated or slotted means
which permits the liquid to pass through while retaining substantially
all of any solid portions of the food which may be present.

(1)Note. To be placed in this subclass the openings must accomplish
the separation.

(2)Note. A device that discloses a ridge, projection, or similar
structure that separates the seeds, or other food portions, from
the liquid is properly placed in this subclass.

Solid Material Comminution or Disintegration, appropriate subclasses for comminuting apparatus
of general utility; and, see sections 2, 3, 4B, and 10 of the class
definition of Class 241 for the lines between Class 99 and Class
241.

This subclass is indented under subclass 510. Device having in addition a rapidly rotating means which
effects separation of the liquid portion from the solid portions
of the food by tending to force or impel the food away from the
center of rotation, after receiving the food from the subdividing
means, the liquid portion being separated from the solid portion
of the food by allowing the liquid portion to pass (a) through a
perforated portion of the device, or (b) over the edge of an imperforate
container portion of the device; or, both (a) and (b).

Solid Material Comminution or Disintegration, especially section 8 of the definition of that
class, for (a) the statement that Class 241 is superior to the several
separating classes, (b) the subclasses of that class (241) which involve
comminuting and separating, and (c) the search notes to the several separating
classes.

This subclass is indented under subclass 485. Device including means to receive and retain that part of
a naturally occurring plant that is used for reproducing the plant.

(1)Note. Once the seed* is recovered, it may be ready
for immediate planting, or it may require further processing; in either
event, the seed is available for such use or processing as a result
of the action of the means.

This subclass is indented under subclass 485. Device including a resilient tool which flexes or a tool
support which is based so that there may be movement of the tool
during cutting while the tool is within the interior of the food.

(1)Note. A typical tool of this subclass will follow the contour
of a pit as it separates it from the flesh.

This subclass is indented under subclass 485. Device wherein gaseous or liquid matter contacts the food
for modifying the food for immediate, or ultimate, consumption.

(1)Note. In a device where the gas and/or liquid is
to handle (move, transport, etc.) the food bodily; or, to clean
the food of inedible material; or, to both clean and handle, as
above described, classification is in a handling or cleaning class,
as appropriate. See paragraphs (c) and (d) under "Search
Class" of Class 99, subclass 324.

Solid Material Comminution or Disintegration,
subclasses 6+ for a grain comminuting process in combination, and
particularly subclasses 8 and 12 for fluid applying and subclasses
38+ for a comminuting device provided with means to add
fluid to material.

This subclass is indented under subclass 520. Device wherein at least one of the plural hulling zones
includes two or more hulling elements (one of which revolves about
an axis) that cooperates to perform a hulling operation and these
cooperating elements are not multi-perforated.

(1)Note. The hulling elements of this subclass may contain a
single opening to allow grain to flow in or out, but are otherwise
imperforate (they are usually of the "grinding stone" variety).

This subclass is indented under subclass 520. Device including two or more hulling elements that each
have plural apertures therein and each element revolves about its
own respective axis.

(1)Note. At least one multi-perforated surface participates in
the hulling operation; however, one or more of the multi-perforated
surfaces may serve only as a "screen", as in subclass
528. Also, the plural axes may be collinear, or angularly related,
or a combination of both.

This subclass is indented under subclass 518. Device including plural hulling elements, and means to adjustably
position one hulling element with respect to another hulling element.

(1)Note. The means to vary the spacing between the hulling members
may be so interconnected that the adjustment may be made during
operation, or, it may be of the type where the device must be stopped
in order to vary the spacing.

This subclass is indented under subclass 518. Device including means to increase or decrease the rate
at which the grain passes a given point in the device.

(1)Note. The means of this subclass are usually located near
the entrance or exit of the hulling zone; and, responding to the
weight of volume of grain restrict the flow of grain, or, allow
the grain to move at an increased rate of flow.

This subclass is indented under subclass 518. Device including (A) dynamic means to forcibly propel gas
to or from the device, (B) static means to direct the flow of gas
to or from the device, or both (A) and (B).

This subclass is indented under subclass 525. Device including means to force or guide gas to the interior
of a hulling zone, and, means to force or guide gas at another point
in the device (usually adjacent the entrance or exit for the grain)
exterior of the hulling zone.

This subclass is indented under subclass 525. Device including a multi-perforated member which (a) retains
the grain and allows nongrain material to pass through or (b) allows
the grain to pass through and retains nongrain material.

This subclass is indented under subclass 529. Device wherein at least one of the rotating internal elements
which contacts the grain during the hulling operation has rigidly
attached thereto, or formed as a part thereof, structure which acts
to propel gas.

This subclass is indented under subclass 529. Device including distinct gas-moving and hulling elements
that are supported on a single revolving driveshaft or that are
supported on two such shafts in such a manner that the centerline
of one shaft constitutes an extension of the centerline of the other
shaft (both having a common driving means).

This subclass is indented under subclass 516. Device including a hollow, generally sharp-pointed device
having at least one aperture allowing passage of the liquid from
the hollow device to the interior of the food.

This subclass is indented under subclass 485. Device comprising means to disjoin* one portion
of food from another portion of food.

(1)Note. One or more of the plural products may be edible and,
one or more of the products may be usable (though nonedible), or "waste" (e.g.,
to be further processed to make alcohol, fertilizer, etc.).

(2)Note. Any "starting" food which is entirely
reduced to a comminuted state, is excluded and will be found elsewhere (e.g.,
Class 241, etc.). However, compare subclasses such as 494 and 516+,
where the addition of a solid or a treating fluid may require placement
in the nonheating treatment area. Similarly, see Class 99, subclass
286, which may involve grinding prior to infusion; and subclass
494, which may involve the recovery of a fluid constituent of food.

(3)Note. For cutting devices which may cut food into two or more
parts (without further treatment appropriate for Class 99) see the
Search Class notes below.

(4)Note. This subclass, and the subclasses indented hereunder
receive subcombinations where there is no specific provision for
such a subcombination in another class. For examples of classes
with such provided-for subcombinations, see the search notes below.

Cutting, appropriate subclasses for cutting devices which may cut
food into two or more parts (without further treatment appropriate
for Class 99);
subclass 651for a tool or tool with support; and note the residual character
of the cutting subject matter, as indicated in sections the class
definition of Class 83 (see (4) note above)

This subclass is indented under subclass 537. Device including means to separate one recognizable interior
portion of a food article from another interior portion of the same
food article.

(1)Note. It is not necessary that there be complete separation
of portions to fit the limitation "recognizable".
For example, a removed pit, seed or stone having small particles
of "flesh" clinging thereto after removal would
not be barred from this subclass.

This subclass is indented under subclass 541. Device including a curved food entering means which is rotated,
or which is formed of a circumferential surface, which removes an
elongated section from the food including the seed portion.

This subclass is indented under subclass 539. Device including a curved food entering means which is rotated,
or which is formed of a circumferential surface, which removes an
elongated section from the food including the seed portion.

This subclass is indented under subclass 547. Device including means to move a cutter, knife, severer,
tearer, twister, (or, similar core-pit removing device), simultaneously:
(A) in the direction of food movement, and; (B) relative to the
moving food; such combined movements effecting the separation* of
the core-pit from the remaining "flesh" or edible
portion.

This subclass is indented under subclass 547. Device including means to cause relative movement between
the food and separating means so that the center lines of the core-pit and
the separating means coincide.

(1)Note. The configuration of the food (e.g., a stem "indent")
is frequently used to align the core-pitting means for proper cutting
or incising.

This subclass is indented under subclass 547. Device including: (A) means to hold or restrain the core-pit,
plus (B) means to hold or restrain the flesh or edible portion,
plus (C) means to oscillate or rotate (A) with respect to (B).

This subclass is indented under subclass 547. Device including at least one cutter which separates the
food into at least two parts as it, or another means, separates
the pit from the food.

(1)Note. A device that partially severs the pit from the food,
or severs the food to the pit, while feeding to an adjacent portion
of the device that completes the severing or pitting, is considered "simultaneous" for
this subclass.

This subclass is indented under subclass 552. Device including a curved severing edge, the line of curvature
of the edge being rotatable about an axis of rotation; and, the
contour of curvature being essentially that of the profile of the
pit or core to be removed.

This subclass is indented under subclass 555. Device including a relatively moving pressure means which
cooperates with the severing means; and, either the severing means
or the pressure means has a passage through which the pit is pushed.

This subclass is indented under subclass 547. Device including a multiplicity of sharp tines or pins which
pierce the food, engage the pit, and alone or in combination with
adjacent structure of the device, remove the pit from the food.

(1)Note. The tines or pins upon piercing or penetrating the food
may also pierce or penetrate the pit, seed, or stone.

This subclass is indented under subclass 557. Device having at least two revolving drums, the axes of
each being parallel, one drum having tines or pins and the other
having a yieldable surface, the drums coacting to cause the tines
or pins to pierce or penetrate the food or pit.

This subclass is indented under subclass 547. Device including a support for the food having an opening
(e.g., cavity, pocket or unobstructed passage), the opening being
of lesser diameter than the food, but larger than the pit, or smaller than
the pit but yieldable about the opening, to permit the pit to pass
therethrough upon being contacted by a sharp-pointed or edged impaling means.

This subclass is indented under subclass 560. Device wherein the conveying means is an endless belt, cylinder
or disc having recesses or openings in the surface thereof for receiving food
articles and delivering such articles to the impaling means.

This subclass is indented under subclass 547. Device including a curved severing edge or member which
enters the food and either pulls or forces the pit from the food;
the contour of curvature being essentially that of the profile of the
pit or core to be removed.

This subclass is indented under subclass 547. Device including means which causes the meat or pulp to
pass through an orifice or slot that is too narrow to permit passage
of the pit; or, means which causes the pit to pass through an orifice
or slot that does not accommodate the meat or pulp.

This subclass is indented under subclass 568. Device including means to classify diverse portions of food
according to their characteristics, and means to remove* one
portion of the food (or foreign matter) from the remaining food portion.

This subclass is indented under subclass 569. Device wherein the means to sort the food, or foreign matter
from the food, includes means to contact part of the food with a
gas or liquid.

(1)Note. An exemplary device of this subclass is one in which
the food is placed in a body of liquid, one food portion floats
and another food portion sinks to the bottom; and, the floating
and nonfloating food portions are then separately removed from the
liquid bath.

This subclass is indented under subclass 568. Device including means to utilize kinetic energy by: (A)
rapidly propelling an element into contact with a relatively stationary
article of food, either the element or the food having no substantial
support; or, (B) rapidly propelling the food against a stationary
or movable solid element; or, (C) both (A) and (B).

This subclass is indented under subclass 568. Device wherein the shell disjoining* means is regulated
(releasably positioned), in relation to the shell size, and operated
in three distinct movements: (A) the shell disjoining means is moved
into contact with the food; (B) upon contact, a regulatable portion
of the disjoining means is locked; and, (C) the shell disjoining means
is then moved further to effect separation of the shell from its
contents.

(1)Note. Apparatus of this subclass subjects each shell to the
same length separation stroke so as to separate, but not crush, the
meat or shell contents.

This subclass is indented under subclass 572. Device wherein the adjustable shell separating means of
movement (B) is locked by the interengagement of a tooth-type rack
gear and a securing means (e.g., a pawl, a pin, or a second toothed
gear means).

This subclass is indented under subclass 568. Device including a shell disjoining* means which
turns more than 360° about an axis.

(1)Note. The separating means of this subclass may be of the
cutting, crushing, tumbling, or shearing type.

(2)Note. Separating means, otherwise proper for placement in
this subclass, may accomplish shell separation from a single nut
in less than 360° rotation (e.g., a circularly-configured
multiple-toothed cutting means may complete a desired cut in less
than one revolution; or, two rotating adjacent drums, having sharp-edged
pockets therein, may grasp a nut therebetween and completely sever
a single shell in but a few degrees of rotation); when plural nuts
are fed to such a device, the eventual rotation is more than 360°,
and thus, placement in this, or in the indented subclasses, is proper.

This subclass is indented under subclass 574. Device including a first surface spaced from a second surface
a distance less than the diameter of the food to be treated, one
of the surfaces having projections or depressions; and, one surface
is stationary, rotating at a different speed, or rotating in a different
direction, than that of the other surface; in which device a food portion
is separated as the food passes between the surfaces.

This subclass is indented under subclass 574. Device wherein one disjoining member rotates and has a sharp
or irregular edge which cuts a slot or incision in the food to separate,
or aid in separating, the shell from its contents.

(1)Note. The food may be moved at any angle with respect to the
axis of rotation of the disjoining member.

This subclass is indented under subclass 584. Device including generally cylindrically-shaped means which
cooperate with another surface of the same or dissimilar shape to
initially grip a protruding portion of the skin; and, subsequent
to the gripping, relative movement between the cylindrically-shaped
surface and the other surface pulls or withdraws the skin from the
remaining portion of the food.

This subclass is indented under subclass 584. Device including a flexible material or a plurality of flexible
members which cooperate to form a flexible tube pocket, or passage,
the skin being removed from the food as the food is passed or forced
through the conduit.

(1)Note. The flexible members may have an abrading surface or
cutting means and may be solid members which are pivoted under spring
tension.

This subclass is indented under subclass 596. Device wherein the paring means is supported on an arm which
pivots, toward and away from the center line of the rotating food,
on a means that moves the pivot point of the arm in a path parallel
with the center line of the rotating food.

This subclass is indented under subclass 584. Device including grain hulling*.

(1)Note. This subclass is a locus for reciprocating, solid (nonperforated)
grain-hulling members.

(2)Note. Excluded from this subclass are mere tumbling devices
(i.e., rotary drums or other moving receptacles which present no
abrasive or other material removing surface to the grain) for effecting
mutual abrasion only between the grains for hulling or cleaning,
such devices being classified in the appropriate subclasses of Classes
51, 366, or other appropriate classes in accordance with the line
between those classes. However, receptacles, whether moving or stationary,
when provided with relatively movable grain contacting members which
move the grain in the receptacle for the purpose of removing the
husk or adhering impurities (see (3) Note.), are provided for in
this class even though the action on the grain is limited to mere
mutual abrasion. Combinations, which include both mere mutual abrasion
by tumbling in a moving receptacle and the use of an abrading or
other material removing surface, are provided for in this and the
indented subclasses.

(3)Note. Most of the devices classified in this or the indented
subclasses are for the purpose of removing husks, skins, or other
naturally occurring integuments from grains. However, because of
the similarity of their structure to hullers, cleaners (to remove
adhering impurities) are included when the cleaner is of such a
nature as to subject the grain to an appreciable rubbing, abrasion
or impact action by a solid work treating surface or agent. Cleaners
not involving appreciable abrasion or impact action will be found
in the generic cleaning Class 134, Cleaning and Liquid Contact With
Solids, or some other cleaning class according to the notes appended
to the class definition of Class 134.

Brushing, Scrubbing, and General Cleaning,
subclasses 3.1+ for grain cleaners employing the instrumentalities
provided for in that class, e.g., brushes and wipers. See subclass
620 of this class (99) for hullers employing brushes or wipers.

Solid Material Comminution or Disintegration, for grain comminuting devices having structure similar
to the devices classified herein and for combinations of grain hullers
of the type classified here, with comminutors (see
subclasses 7and 101.01 of that class). Since most of the hullers
classified here inherently divide the husk or adhering impurities
into a number of pieces in the process of removal from the grain,
only such devices as effect the division of the grain body (endosperm)
into a plurality of parts should be considered comminutors or comminutor-huller
combinations for Class 241.

Abrading, for an abrading process or apparatus of general
application. For example, included in Class 451 is a grain tumbling
device which presents no abrasive or other material removing surface
to the grain wherein abrading is effected by mutual engagement of
the grains with each other. However, note that a grain container
that is either stationary or moving is included in Class 99 when provided
with a grain contacting member which moves the grain in the container
for the disclosed purpose of removing the husk or adhering impurities,
even if using an abradant.

This subclass is indented under subclass 602. Device wherein the segregating-hulling means is a portion
of a surface of revolution generated by a nonperpendicular line
revolving about an axis at least 360°, said surface consisting
of apertures or foraminae, the hulling action taking place on its
inner surface.

This subclass is indented under subclass 605. Device wherein the surface of revolution includes segments
extending in the direction of the axis of revolution from one axial
end of the hulling portion to the other which do not include apertures
or foraminae but which hull the grain.

This subclass is indented under subclass 605. Device wherein the enclosure has surface features (e.g.,
radially extending barbs, undulations, radially-extending nonperforated segments)
in addition to perforations which participate in the grain-hulling.

This subclass is indented under subclass 605. Device wherein the cylindrical or conical perforated enclosure
contains an inner hulling member which revolves about an axis substantially
coincident with the axis of the cylinder or cone, with which the
cylinder or cone cooperates to hull the grain, said inner hulling
member having a relatively movable surface, or projection on its
surface.

This subclass is indented under subclass 600. Device which includes two or more separated areas in which
hulling takes place, the separation consisting of an area where
no hulling takes place or a district change in the characteristics
of two contiguous-hulling means.

This subclass is indented under subclass 613. Device wherein two or more of the hulling zones include
hulling means which revolve about axes which are colinear and in
which the coaxial hulling zones are spaced from each other in the
direction of their axes.

This subclass is indented under subclass 614. Device including a nonhulling member, fixed or moving in
the space between two hulling zones which, because of its presence,
alters the flow of grain from one hulling zone to the next.

This subclass is indented under subclass 617. Device wherein the hulling surface as a whole or a portion
of it is attached to its supporting structure (rotating or stationary)
in such a way that the attached surface is movable relative to its
support.

This subclass is indented under subclass 618. Device wherein the attachment of the adjustably or yieldably
mounted member to its supporting structure includes a spiral cam
and cam follower between which relative movement produces relative
movement between the adjustable member and its supporting structure.

This subclass is indented under subclass 623. Device including at least two cooperating surfaces, one
of which is movable, spaced to permit passage of the food as the
surfaces simultaneously contact it.

This subclass is indented under subclass 630. Device wherein the drum or vessel center line is essentially
vertical and the bottom of the drum or vessel is formed by a rotating
means that agitates or abrades.

This subclass is indented under subclass 567. Device wherein a portion of the food, which is distinct
from but naturally attached to the food, is detached; or, wherein
the stem-end* or blossom-end* of the food is detached.

This subclass is indented under subclass 637. Device including means to subdivide bunches or masses of
naturally-connected food products into single food products; and,
means to remove the stem* from a single, naturally-produced,
food product.

(1)Note. This subclass includes means which receive two or more
cherries which have the remote ends of their respective stems attached,
separate the stems from each other, and, separate each cherry from
its attached stem.

This subclass is indented under subclass 637. Device including a food containing or conveying means having
perforations or openings which are so dimensioned or positioned
as to permit only a stem to protrude therethrough; and, means in
close proximity to the containing or conveying means to disjoin* the
stem from the food.

This subclass is indented under subclass 637. Device including a perforated or roughened surface which
moves relative to the food and strikes the stem* of the
food attached thereto to effect separation.

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